Smoky prawn rice

Method

1. Skin and chop the chorizo into small cubes, then fry in a large dry frying pan for 5 minutes. Finely chop the garlic and add to the pan with a glug of olive oil and the paprika. Fry for 1 minute.
2. Chop the peppers and tenderstem, add to the pan and fry for 5 minutes, stirring occasionally. Add the rice and stir to coat. Add the stock, stir, then cover with a lid and cook over a low-medium heat.
3. After 10 minutes, take off the lid and bubble to reduce nearly all the stock. When the rice is almost ready, stir in the peas and king prawns.
4. Pop the lid on again for 2 minutes or so to ensure the prawns are cooked through. When they’re just pink and opaque, give the pan a stir, then taste, season and serve.